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Homemade oatmeal Pancakes recipe
Highlights
Homemade Oatmeal Pancakes Recipe
Homemade Oatmeal Pancakes Recipe
Dry ingredients:
1 packet Apricot Instant Oatmeal
2 cups Whole Oat Flour
2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon salt
Wet ingredients:
2 eggs
2 cups milk
½ teaspoon gluten-free vanilla extract
5 tablespoons melted butter
½ cup water
Extra butter for frying
Method:
Mix dry ingredients together in a bowl and set aside. Beat together eggs, milk, and vanilla with a mixer. Slowly add melted butter. Gradually add in dry ingredients and mix until just incorporated. Stir in water to thin mixture.
In large frying pan, melt a pat of butter on medium-high heat. Reduce heat to medium-low once pan is hot. Use about ¼ cup of batter per pancake. Turn pancakes when edges begin to look golden brown. Serve hot with warm maple syrup.
Note: Extra batter will keep in refrigerator in airtight container for up to 3 days.
Variations:
Add fresh berries or sliced bananas to pancakes before flipping.
Add chocolate chips or toasted nuts to batter.
Add 2 teaspoons fresh lemon zest to batter.
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